Cantuccini
These are the classic “biscotti” as they are often known in the US (in Italian, this just means any “cookies”). Using the finest flour available results in the most mouthwatering morsels.
Braised fennel, pomegranate and orange
A colourful side dish for the fall!
Orange and chocolate cake
This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.
Buckwheat crepes with ricotta and spinach
These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.
Asparagus and sausage sauce for pasta
This is a simple, delicious sauce for when asparagus is in season.
Ricciarelli – Sienese almond biscuits
For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.
Fresh Egg Pasta
Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.
Hazelnut sponge cake with raspberries and fresh cream
A deliciously light fluffy sponge with a subtle nutty flavour!
Gnudi – “naked” ricotta and spinach dumplings
These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
Eggplant /Aubergine Croquettes
One of the most delicious things invented! Best fried just before you serve them, but they are fine at room temperature too if it’s a hot day. These go quickly when we make them at our cooking school in Tuscany!
Carnival Sponge Cake
Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy.
Bianco mangiare (a traditional blancmange)
This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d'Aosta. It is generally made with cow's milk but in the Sicilian county of Modica it is made with almond milk.